13 April 2014

Leskovac is a city of southern Serbia. They're famous for producing beautiful red (bullhorn) peppers (capsicums) and their love for grilled meat. Each year in beginning of September, main streets are closed for traffic for 5 days and 'Rostiljijada' ( grilling / barbecuing festival) begins.
The following recipe is product of grilled leftovers and most loved vegetables from this part of the world. Any grilled meat can be used, but pork is always favourite in this city. The distinctive flavour comes from wood fired smoke, which penetrate the meat during cooking and also from char grilled peppers. For authentic experience, the meal is cooked in a clay / stone pot. Divine!

Method:
Grill seasoned meat; leave large pieces (which will be sliced later), or thread cubes onto skewers (adding a few bacon slices between). Wood fired bbq is most desirable for this.
Grill capsicums (or bake in oven) until skin blistered and partially blackened. Place them into a plastic bag to slightly cool, then take out and peel the skin. Slice them and set aside.
Heat oil in a pan, add bacon and onions. Cook until onions slightly change colour. Add garlic, tomatoes, capsicums and meat. Mix well and season to taste. Cover and place in oven for 45+ minutes, on 160-180*C. Take the lid off for the last 10 minutes, if you want more coloured top. Serve with bread and green salad.